"Naked" Cake with Vanilla Cream

First, preheat the oven to 180–185 °C and prepare a round cake tin with a diameter of 25 cm, lining it with baking paper.

Next, prepare the batter for the cake base. Cut the pineapple into larger cubes (2 cm × 2 cm) and place it in a large bowl. Peel the bananas, add them to the bowl with the pineapple, and blend the entire contents of the bowl with an immersion blender until smooth. To the blended mixture, add eggs, spelt flour, cinnamon, ground almonds, baking powder, milk, sunflower oil, and 70 g of honey, then mix to form a looser batter.

Pour the resulting batter into the lined cake tin, transfer it to the oven, and bake for 40–45 minutes at 180–185 °C.